Mini Apple Pies for Two

It's obviously acceptable (and encouraged) to have pie year round, but there's something special about the smell of pie baking as the wind whips outside.

And, c'mon, these mini pies are adorable! This recipe makes two personal sized pies, which is great for date night, girls night, or literally any kind of night. I want pie always. 😉

You all know that my relationship with pie goes way back. My Grandma has been making pies from scratch ever since I can remember, and she taught me everything I know. It's kind of a sacred thing in our family. So sacred that, when I disclosed to my Mom that I would be using a recipe other than my Grandma's crust, she called it "blasphemy."

"I know, I know! But I wanted to try something new!"

"...don't tell your Grandma."

Grandma, if you're reading this -- I'm sorry. 😇

Truth be told, I had never made a traditional pie crust with butter, only vegetable oil. I wanted to see what I was missing out on. While I'm still obsessed with my Grandma's recipe, the one I used from A Cozy Kitchen is just as delicious.

Both the ingredient and equipment list for these little pies are simple, and had everything on hand without having to make a trip to the store. Because, in true Nicole fashion, I woke up and immediately wanted to make pie. I have two ramekins, so I used those to make a deep dish pie. If you have mini pie pans, those will work too!

Everything comes together really quickly and easily, so you have no excuse to not make this pie today. It's the perfect way to transition into fall!

So, don't mind me as I casually turn down my A/C and pretend like I haven't looked at the weather two weeks from now to see if maybe temps will drop. I'm crossing my fingers!

Mini Apple Pies for Two

By Nicole RamseyWarm & delicious mini apple pies for two! The spicy and sweet filling pairs perfectly with the flaky crust making these the perfect treat for you and that special someone.Ingredients

1/2 batch pie crust, store bought or homemade

2 apples

1/4 cup packed brown sugar

2 TB white sugar

1/4 tsp cinnamon

1/4 tsp nutmeg

Pinch of sea salt

Drizzle of lemon juice

1 egg (for egg wash)

1. Preheat oven to 350 degrees F.
2. Peel, core, and chop apples into small, bite sized pieces. Mix chopped apples with brown sugar, white sugar, cinnamon, nutmeg, salt, and lemon juice. Set aside. 2. Divide dough in half, one for each pie. Since we are making a two crust pie, the dough will need to be divided further. Make sure one part is larger than the other. You will end up with four balls of dough, two of which will be slightly larger for the bottom crust. Wrap the dough in plastic and refrigerate what you are not currently working with. 3. Flour your surface and rolling pin. Roll out the larger dough balls first, for the bottom crust. Rotate the dough as needed to ensure the dough doesn't stick to the surface. Roll out dough so that it is 3-4 inches larger than the ramekins. Set the dough into the ramekin, smoothing out the folds that will occur. Repeat for second pie. If dough starts to get too sticky or soft, place in the freezer for a few minutes. 4. Fill pies with apple mixture. Roll out the smaller dough balls onto floured surface and place on top of the filled ramekins. 5. Pinch bottom layer and top layer together at edges, sealing the crust. Crimp or trim excess dough.
6. Cut 4-5 slits in the top of the crust to allow for ventilation. Brush the tops with beaten egg wash, and sprinkle with sugar. 7. Place ramekins onto a baking sheet. Bake for 20 minutes, then rotate baking sheet. Bake for an additional 10-20 minutes until the tops are an even golden brown. Let cool on a wire rack before serving.
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 2 hours
Yield: 2 mini pies

What fall fav are you looking forward to? Let me know in the comments, or find me on Instagram!